In our house we really struggle to all be happy with the same tomato ketchup. The kids just want Heinz! There is nothing wrong with that, but the sugar content is a little high. They won't eat the organic ones and I'm not that keen either. The more artisan brands are great for us, but our eldest complains it is too spicy!
This recipe is an attempt to keep young and old happy while the ketchup still hopefully tastes of (mainly) tomato! Although tomatoes are available all year round we find the late August/September British ones (usually our own or Granny's) make the best flavour packed, deep red ketchup.
This recipe makes a good quantity and is salt free. Vegetarian / Vegan / Gluten free
Ingredients
- 1.8kg/4lb whole ripe tomatoes
- 450gm/ 1lb onion, peeled and chopped
- 120gm/4oz fresh ginger, chopped
- 5-6 garlic cloves, peeled and chopped
- 1 teaspoon ground cinnamon
- 1 tsp ground black pepper
- 3 bay leaves
- 250ml/.½ pint cider vinegar
- 250ml/.½ pint pineapple juice
- 250gm/.½ lb cane sugar
- 1 medium chilli, seeded and chopped
- 100gm/4oz organic tomato puree
Method
Place all ingredients in a large/preserving pan, mix up thoroughly and bring to the boil.
Simmer gently for approx 2 hours stirring from time to time to ensure nothing sticks and all ingredients are fully infused.
The contents should reduce by about a third and have a deep red velvety colour and texture
Blend thoroughly and (sieve if you want a superfine ketchup)
Put in sterilised bottles, jars or kilners, cool and keep for up to six months. Note if opened best to keep in the fridge
